Quick and Easy Vegan Alfredo

January 3, 2011Angela (Oh She Glows)

by Angela (Oh She Glows) on January 3, 2011

I woke up this morning and I had no idea what day it was!

The holidays will do that to a person I guess. I also forgot that today is a day off work for many people because Jan 1st fell on the weekend. I guess I don’t really keep up with these things being self-employed, but perhaps I should start!

Also, I can’t believe we don’t have a lick of snow left…

On New Year’s Day, it was a warm 10C and all of our snow melted. I don’t think I can ever remember a Jan 1st when we didn’t have snow. It is so weird.

Yesterday, I felt quite run down and I started to feel like I was getting sick, but after a good 8 hours of sleep, I am feeling much better today.

In the past week, I have amped up the following:

Get enough sleep– I am often guilty of not getting enough sleep, but I have been making an effort to get 7.5-8.5 hours.

Fluids– I have been drinking a lot of Hot lemon water, Echinacea tea, wheatgrass juice, and Sencha tea.

Moderate exercise– I’ve been keeping my workouts to about 30 minutes- just enough to reap the benefits of exercise, but not wear my body down or compromise my immune system.

Think Positive– I always tell myself that I will not get sick. I learned in my psychology courses that a positive disposition reduces the chances of catching colds.

Healthy Fuel– I have been fueling my body with a wide variety of healthy foods. This ensures that my body has the right fuel to do the job and fight off any illness.

Washing Hands Frequently– I cranked my hand-washing into overdrive. They say it is the #1 best thing you can do to prevent a cold!

Because there is no ice on the roads (huge benefit of no snow!), I braved the chilly air this morning and had a beautiful + sunny 3 mile outdoor run followed by 5 minutes of plank exercises. After showering and eating breakfast, I set into the kitchen to cook.

I also used something I have never used before…

Brown Rice Pasta!

The thought of having pasta made from brown rice appeals to me, so I thought I would check it out. I wasn’t sure how it was going to cook or taste, but I was so surprised to find that it tasted just like whole wheat pasta! The texture was even the same too. If you are looking for an alternative to wheat based flour, I highly recommend it.

This recipe is so easy to make. I think I was done in 20 minutes.

Note: I only used 1 garlic clove, not 4!

You take all of the ingredients and dump them into a blender.

Then, blend until smooth!

It makes a heaping cup’s worth of the Alfredo Sauce.

I adapted the recipe ingredients and I found my sauce was a bit thin, so next time I would probably use 1 cup Almond milk minus 2 tablespoons to thicken it up a bit more.

While the pasta is cooking, make the sauce: Add all ingredients except pasta into a blender and blend until smooth.

Add the drained pasta back into the pot and pour on your desired amount of sauce into the pot. Heat over medium stirring frequently. Add in vegetables if you desire and cook until heated through.

Makes ~1 heaping cup of sauce, or enough for about 4 portions.

Note: Pasta (mixed with the Alfredo sauce) does not reheat in the microwave very well. It dries out a bit, even when mixing with a bit of milk before heating. My suggestion is to serve the mixed portion fully & immediately after heating and then reserve the leftover sauce in a separate container and make a fresh batch of pasta if you will have it on another occasion. The sauce should keep in the fridge for a few days.

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This vegan Alfredo is absolutely delicious and very similar to the Vegan Mac ‘n Cheese sauce, but a bit more Alfredo-like in taste.

If you really want to pump up this dish, add some GREEN POWER!

I added some sautéed broccoli, spinach, and frozen peas into the pot and heated it all together for about 5 extra minutes.

It was awesome both ways and I am sure you could get really creative with your mix-ins.

A fun way to sneak in some vegetables.

I learned this trick from my mom…she used to always mix in some frozen vegetables into our Mac ‘n Cheese when we were kids.

She made it much more difficult for me to feed our dog vegetables under the table…!

You may be surprised to know that as a child, I was really not a big vegetable fan at ALL and I would sit at the table forever in a Vegetable Show Down with my parents. Broccoli was one of my most despised vegetables of all. Oh how things have changed!

Hey Angela:
I know you have an insane life that doesn’t let you slow down for a second :) but is there any chance you could do some sort of post about essential ingredients for a vegan kitchen? I’m not vegan, but I love your recipes (and feed them to my unsuspecting husband who loves them – tonight? Creamy barley tomato risotto!) and like to try and mix them in with our normal menu. However sometimes the recipes call for things I don’t have on hand (tahini sauce, tamari etc) and I kind of feel it’s a waste of money to buy a container of whatever if I may not get through it all (unless there’s a good shelf life). That might be different if I knew I would use it pretty often. Just a thought.

I’ve tried Vegan Yum Yum’s version and it is indeed DE-licious! It’s nice to know you can enjoy alfredo sans the artery-clogging side effects. Thanks for the cold-prevention tips… it’s time I actually got back to the gym as these holiday weeks have left me a little hunched over and blah about life. I need that extra energy and positive disposition back! It’s the low temps that keep me on my butt, so I commend you for being able to stick with your good habits in the perpetual cold weather you guys seem to have up there through the winter months.

This sounds delicious! I’ve tried brown rice linguine before and thought it was pretty tasty, but definitely not quite the same as whole wheat or other pastas. Even though there’s no snow outside, the cold temps are still definitely making me crave warm food!

Oh my does that look good! I’ve been eating a lot more rice lately as I think wheat is impacting my breakouts, so rice pasta will be a fun thing to try. Thanks for keeping us healthy and inspired with your great talents!

I love brown rice pasta & use if frequently. And we have a vegetable all the time with my son-he hates broccoli & gags, but I’m mean & make him choke down at least 2 pieces! (which I’m sure is going to backfire)

I definitely want to try this! I haven’t been able to find nutritional yeast in the supermarkets here though, but I’m still looking. Oddly enough, I went vegetarian at age 12 but I didn’t like vegetables till I was 15 or 16! I spent 3 years eating mostly bread and junk food, haha.

That is so funny, because I just prepped our dinner for tonight and made a very similar alfredo sauce but I also mixed in pumpkin. And then when I got to the bottom of your page I gasped because I was also planning to mix in broccoli, spinach and peas. Ha! Great minds think alike! Hope you are having a great start to the new year!

great way to stay healthy. i’m a firm believer in getting enough sleep, and hot lemon water is THE BEST! i’m actually going to do a whole post on it soon because i think its more powerful than people even realize, and such an easy habit to add to your routine!

I had to laugh at your drinking hot lemon water – I thought I was the only one to do that from all the strange looks I get at work when people want to know what I’m drinking! I made three general resolutions this year: stay vegan, read for pleasure at least 4 nights each week, and drink more water. This time of year, hot lemon water is the best way to keep that last resolution – otherwise, I’d be freezing!

I started drinking this when my gall bladder was acting up as I could not drink anything else and i still try to have at least one cup a day.
Hot lemon water also works at clearing out the toxins, I also find it really helpful if I feel a sore throat coming.

This look freaking amazing Ange! I love the idea of vegan creamy sauces as new vegans usually feel that they need to give up their old time comfort foods. I find isn’t really the taste I missed, but the texture and this texture looks just like real Alfredo!
Love it!

I hated broccoli, too! That and brussels sprouts. But now I eat them more than any other vegetable- I guess my tastebuds adjusted! Your sauce looks fantastic and super easy. And nothin wrong with adding the extra garlic, right!? :)

I am smiling just thinking back to those days of trying to get the veggies in to you :) & yes I hope this provides lots of hope to the parents who are struggling right now to get their kids to eat their veggies. I can’t wait to try this pasta dish as I have always loved the taste of Alfredo sauce but not the consequences I suffer from eating cream based sauces.

We dig organic brown rice pasta here too! We actually order it in a case to save a few dollars, a $1 a bag to be more exact ;) Many of the bags get used with that same Vegan Yum Yum recipe from her blog. It’s like my comfort food dish and frozen peas pretty much always get stirred in ;) I usually do about 3 big cloves of garlic ;)
I’m pretty sure that the think positive theory is why my hubby doesn’t seem to get sick, he’s too stubborn for it!
Your photography for the posts is gorgeous always.

Okay, so alfredo pasta is like my absolute favorite dish in the entire world! I am trying to slowly progress to a vegan diet and I knew that this was one meal I would seriously miss. Can’t wait to try it – I know I won’t be deprived thanks to you!!!

Hi Angela,
I’ve read you for a while and you sound delightful and would make any mom proud. I’m old enough to be your mom, plus some.
Even though I am not vegan, I do enjoy your recipes and would love to be able to adapt them to my needs.
Unfortunately I have several severe allergies. Shellfish; peanuts; tree-nuts; nut oils and extracts; coconut; lentils (yes, lentils)……So any ideas on how to sub nuts and such in your raw desserts and sauces? Any ideas would be helpful.
Thanks, Meryl

Hi Meryl, thanks for your kind wrods! I’m not sure about subbing the nuts…I will give it some thought and let you know if I think of anything. If any others readers have any ideas, please chime in too.
All the best!

I have a weird question. I often make recipes from blogs and cookbooks, but almost every time I adapt them in one or more ways. I blog about the recipes. I always cite where the recipe originated from. What are the “rules” when it comes to this kind of thing? I know that if a recipe is from a book and you don’t have the author’s permission then you cannot reprint the recipe even with a citation. I also know that if you adapt a recipe enough, you can print it on your blog. But how much is enough? Just wondering–I have a feeling you know the answer to this!
Thanks,
Wendy

I am allergic to gluten and rice pasta is a great invention…but even more so: quinoa pasta! The texture and flavors are much better. It’s a little more expensive in way of gluten-free pasta, but worth it. I am going to try this sauce recipe asap…thanks!

Looks excellent! My mom and I are always looking for new pasta ideas, this seems like a nice easy/tasty option :) I’ve always loved broccoli in cheesy pasta dishes… broccoli smothered in any sauce makes it about 100 times more delicious, and I like it to begin with!

If I can get my husband to stop eating all the nuts in the house–you would think he’s part squirrel the way he hoards them–I’ll have to give this a try. I have never been an Alfredo sauce type fan, but it doesn’t hurt to to try the vegan version of it. thanks!

Have you tried rooibos tea? I think you might like it. It’s also caffeine free and full of nutrients. I’m not the hugest fan of it plain but the flavoured varieties can be quite nice… Stash has a seasonal cinnamon vanilla rooibos that is delish.

Today I tried brown rice pasta for the first time and I’m OBSESSED!! It’s not the same brand as you though, I forgot what mine is called but it had some bunnies on the wrapper :) The whole time I was eating dinner I kept saying “this is my new favourite meal! I’m going to eat this every day for the rest of the year! Yes, this is my 2011 resolution” Lol… What can I say :P

I haven’t been able to keep track of what day it is for a long time now. Yesterday I thought it was Monday, today I thought it was Tuesday and then Wednesday for a while. The holidays can really throw you off!

Every morning when I boot up my computer with a cup of tea, I check Oh She Glows to see if there is anything new!
I have a rally quick question for you: I know that mustard adds a wonderful flavor to sauces like this, but it causes an anapylactic reaction (for me). What can I use as a substitute so I’m not losing any flavor?

This looks amazing. My husband and I aren’t big pasta eaters primarily because it always leaves my tummy feeling a bit bloated. This however looks fantastic…I just told him was ingredients were in the sauce and he said “I think I want you to make that”.

I’ve made sauces with cashews and almond flour before. I find the almond flour thickens up nicely, no idea why it works better than cashews ;) I’m going to try your recipe the next time I have a craving for mac’n’cheese!

This looks amazing! I love how creamy the sauce is.Do you have a favorite pasta sauce made sans the cashews (or any other nut)? I’m in love with this dish and will make it soon though. Thanks for the inspiration :)

I use rice pasta all the time due to my gluten intolerance and I too was surprised the first time making it. Unfortunately, they aren’t very good the next day.. I find the pasta gets hard and dries out.

Hi Angela! This is a very timely post because I just made your Vegan Mac n’ Cheese for dinner last night. I am not vegan, but lactose intolerent and have really missed the creamy goodness of cheesy pasta, so I was excited to give this a try. I must admit, I was a tad skeptical because I had never used nutritional yeast before, and my husband was definitely rolling his eyes as I pulled the recipe together. However, the dish turned out AMAZING! I was shocked at how creamy and cheesy it tasted – just like the real thing. It was absolutely delicious and a real treat for me! Even my husband loved (not just liked…but loved!) this dish, and treated it just like KD by smothering in ketchup, lol. Thanks for a great and easy recipe! This alfredo sauce looks very similar so I’m sure it would turn out just as great.

I just saw this and made it for lunch immediately! Delicious! And a great way to get some xtra veggies in. I love that it’s so simple, quick and made with ingredients that I have always on hand! The only thing I did differently was to briefly saute/roast the garlic before blending it up with the rest, otherwise I find the garlic taste to overpowering (I do that almost always when a recipe calls for garlic). Another winer :-)

I’ll put some clementine segments in the freezer now and will make your Flu-Buster Smoothie later today. BF felt like he was coming down with something and I am sure he’ll love it too. It looks outrageously creamy and delicious!

As usual this recipe made my mouth water! I’ve never tired a vegan cream sauce recpie… mostly because after a decade of being dairy free I’m never in the mood for a cream sauce but I think I’ll have to give this (and or the vegan mac and cheese) a try!

MMMM… looks so good! I’m thinking of cutting down on gluten for the next month, but I’m thinking this would work awesome with brown rice instead right?!

Positive thinking is SO the key too. It even works with weight management I swear! ‘ I did not gain weight over this holiday period. I did not gain weight over this holiday period’ – and then magically I didn’t. :)

This looks really yummy. I always use brown rice pasta because I like the texture much better than whole wheat – it is softer and less flavoured, but it doesn’t always reheat well so it’s not the best for leftovers. I have tried spelt and kamut pasta as well and they are nice, but brown rice is my fav.

Wow! I’m far from vegan but respect those that are. However, as an Orthodox Christian we have strict fasting periods like now, the 40 days before Christmas which is Jan. 7th for us Orthodox who follow the Julian calendar. Anyway, vegan recipes are how many of us enjoy our normal love of foods without breaking our fasting rules. This is one of the first vegan recipes that I have found in which I can get most of the ingredients here in Serbia. I do not have the luxury of actual vegan brands, like in the US, here in Serbia as I always see in recipes. However, you list things in which might possible for me to obtain! Thank you! However, almond milk is a no-go here. Would the recipe work with soy? Just curious! Thank you again! Will definitely be bookmarking your site to have on hand for all fasting periods!!

This looks so yummy! I haven’t every cooked with nutritional yeast and decided to do some background reading on it first. One site says “Do not take brewers or nutritional yeast if you have gout, high levels of uric acid, kidney stones, Candida, yeast infections or an allergy to mold or penicillin.” As I am allergic to Penicillin and mold (who isn’t allergic to mold?!) I am thinking I should stay away from this product…
The site:http://factoidz.com/the-differences-between-brewers-yeast-and-nutritional-yeast/

Hi Angela, I’m making this recipe tonight and I can’t wait. I have a quick question though, I prefer using my food processor over my blender.. would I be able to do that w the sauce, or is there a reason to use a blender instead? Thanks!

OMG. My new fave. I am in the middle of a big bowl of this and am already wondering if I will be able to fit in another. It is full of flavor and thick and creamy, even better than I imagined. I thought the sauce smelled a bit strong when it was in the blender but it was delicious and only left me wanting more! I used kamut spirals and cashew milk, and added lots of veggies – broc, zucc, baby spinach, peas and corn and a chopped tomato. This will be a regular on the menu for sure, thanks Angela!

So, I was out of cashews and too cold to run out for some so I took the chance at trying this recipe with walnuts. I make a walnut parmesan so I figured it would be fine – and it was! Really delicious. Now I can’t wait to make it with the cashews.

I made this sauce on top of some sweet potato fettuccine with tempeh bacon, peas and broccoli for dinner last night. It was so easy and so DELICIOUS! Thank you so much for this recipe! I omitted the Tahini simply because I couldn’t find it in the store and my stomach was grumbling, but it didn’t seem to ruin the texture or flavor without it in there.

Oh so good, even my very picky 8 year old loves it! Next time I think I am adding strawberries for a berries and cream kind of pasta instead of greens. I also used quinoa pasta which worked well. Many thanks for the great recipes!

Okay sooo i was super excited for this recipe. I have been vegan for 5.5 months (give or take a hidden dairy ingredient here and there). Since converting I have been craving an alfredo recipe. I was happy when I saw you hve one, as I have tried a fee other recipes of yours and was very pleased. So here I am making this delicious sauce while we eat lunch. I think I was too excited to wait for dinner time to make it and well the blender was already out since we had one ingrediant banana icecream with lunch. I put all the ingredients we had into the blender. I was again pleased to know we were only missing one (tahini). So, anyway I put them all in there and blend it up. It looks a little different than the last time I made alfredo. Which of course back then involved an entire block of cream cheese. Alright so it looked a little yellower than I imagined but whatever. I opened the blender and it smelled really weird and I immediately panicked a bit in my head. (Its not every day you can spend 8.00 on a bag of cashews, right?) however, I opted to taste it on a whim and oh my goodness! That is what I said “oh my goodness, thats some good alfredo sauce!” Which my toddler so eagerly repeated “its good?!!” I smiled and said “yep!” Then decided to share my experoence with you since you shared this delicious (and nutrious) recipe! I can not wait to try it tonight with some noodles and broccoli! Im sure it will be exactly what I have been longing for! Heh. Thanks again! :D

Thanks for this alfredo sauce recipe! One question – have you ever tried using this sauce with Ezekiel brand spaghetti? If so, how did it turn out? I’ve personally found that type of noodle is a little challenging to cook.

hi again! i did try putting it in the fridge for about 20 mins and it worked out great! i subbed coconut oil and it was fine. i also subbed the almond milk for unsweetened coconut milk (not the one that comes in a can) because i realized a little too late that i only had unsweetened vanilla. when i put it in the fridge though the flavors kind of melded a bit too much together< but i put some extra paprika, nutritional yeast, and salt on top and it was as good as new!

This recipe looks SO amazing! My husband is deathly allergic to nuts though; do you know of any substitutions i could try? We love cheese and i’m trying to replace it in our meals but every “cheese” recipe i come across has cashews or almonds..I’d appreciate any i deas you or anyone else might have!

So I’m not the recipe guru but have you tried tofu? I’ve done some lovely “cheesey” things with tofu, especially as ricotta in lasagna. You could definitely do it in pasta like this but I have no idea how the texture would be. Might turn out with little tofu curds in it. You could try making a thicker sauce and just expect a ricotta-esque texture though.

I loved this sauce! I used half the mustard and tamari it called for and added extra garlic to better meet my husband’s tastes. Served it over butternut squash ravioli, and it was DELICIOUS! My husband is a meat-eater, but he enjoyed it as much as I did!

I finally tried this sauce and loved it. I didn’t use the tamari/soy sauce because I was out and only had regular Almond Milk so it tasted a little sweet-it was still amazing! But I think next time I will be sure to have unsweetened almond milk on hand for this.

I really liked that I could throw it together without having to soak the cashews beforehand.

I used this recipe the other night but instead of blending the veggies I just steamed them and added it to the dish with the pasta. It was delicious and I definitely plan on using it again. In case anyone is wondering I used Ancient Grain pasta made with Quinoa, Amaranth and Brown Rice. I bought it at Whole Foods and I use it all the time, amazing. Thanks again for the great recipe :)

WOW!! I haven’t had alfredo in probably 5+ years and I had a random craving. Google brought me to this recipe. I just took my first bite and I am blown away. Great texture, amazing flavor. It was a tad soupy in the blender and I was a bit skeptical but once I heated it up with the pasta it was great. Also I didn’t have cashews on hand so I used blanched raw almonds. YUMMMMMMMMM

I have to say I tried making 4 cups of this recipe today and I was surprised. I made one cup to start off and gauge the flavors. It was sour and tasted way too much of nutritional yeast. I reduced the yeast to one third of the measure, and the lemon and Dijon mustard by a half. Everything else remained the same. I also followed the suggestion of only using 3/4 cup of milk per serving so it wouldn’t be so watery. The consistency was just perfect. I liked the final taste after adjustments. I guess my advice would be to work your way up to some ingredients until you find your balance. Thank you for the recipe!

I made this tonight and it was just the best. I wanted to say thank you for the recipe, because before I saw it I was feeling way down about some veg ricotta I bought. It kinda tastes like plastic… until I realized it is perfect for this recipe. Now I am happy and full of delicious healthy Alfredo.
thank you!!!

I made this dinner in honor of my nana who passed away four years ago because alfredo was one of our favorite dishes to make together. I wasn’t vegan back then, but I have been for over a year now. I feel like she would have tried all the dishes my fiance and I make. I added a bit more garlic because we love it in my household and it was the best alfredo I have ever had. It really is amazing. Thank you for making me think of her on her birthday. Your recipes are amazing.

I made this tonight, and it was a big hit with my non vegan boyfriend! I added sauteed mushrooms, purple onion, spinach, and broccoli to the pasta. I also added fresh parsley to the alfredo mix. It was soo good, definitely gonna put this in my meal rotation!

Absolutely incredible! This was my first time making vegan Alfredo sauce and I can’t see myself ever using a recipe other than this one. I followed it exactly but I did soak the cashews beforehand to make sure they blended up well. Oh and I used homemade almond milk. We served it with spaghetti squash pasta and sautéed shallots, mushroom, asparagus, and cherry tomatoes. Also had roasted Brussels sprouts on the side. I can’t wait to try it with different pastas like shells and different veggies like broccoli and sun dried tomato. So impressed, thanks!

I absolutely love this recipe. I’m not really vegan, but my husband and I are lactose intolerant and I always welcome any recipes that substitudes lactose. My husband didn’t even realize it was vegan. Fettuccine Alfredo used to be our guilty-pleasure-once-a-year type of food. Now I can have it anytime and feel great! Thank you so much for sharing.

I just made this for lunch! Yum. I used coconut milk, because I had a partial can left over in the fridge, and I threw in broccoli with the pasta for the last 3 minutes of cooking because I am super lazy. This was awesome!

If you use other gluten free pasta, quinoa with corn, rice with some other grain, you will not have the reheat issue. Only with brown rice pasta will that happen. To combat that, add fresh sauce to the existing left-over and the added moisture will fix the pasta.

I tried the Alfredo sauce recipe for my broccoli mushroom Alfredo. I didn’t have cashews on hand and almost fainted when I saw the price of raw cashews, but I have lots of raw sunflower seeds and used them instead. Amazing flavor! I’ve made the cashew based sauce before. I think I like the sunflower seed base just as well! The cashew has a sweetness about it that the sunflower seed does not, but if that bothers you just add a touch of honey. It works!
Broccoli, onions, garlic, crimini mushrooms, cooked pasta! Add that sauce! Yummy!

Hello, this sauce tastes very nice. But everytime I make it, when I pour the sauce over the pasta, the sauce is not creamy anymore, it seems to be absorbed by the pasta. No matter how much sauce I add, the problem still persists. What am I doing wrong?

I have made this millions of times now and its really good and really easy and since I have been using this website and these recipes I found that these ingredients would be pretty typical to find in my kitchen at any time. Even vegan staples. I just thought I would put a comment from someone who knows this recipes is really good rather than thinks it could be. It really is. And hopefully will help me become a recipe trier. Im crossing my fingers. I make OSG recipes every day. Every one is really great.

This is such an amazing recipe you have come up with! The texture is one of the things most people seem to look for when trying vegan versions to the non-vegan meals some may be used to eating. I see many people make their “Alfredo” by using the cauliflower approach. Personally I have yet to find one I enjoy. The tahini and milk is the way to go for me. I have even taking the base of this recipe and added a few other ingredients to make cheese fries! Yayy lol.. Thanks for the recipe and keep them coming!

Hi! I’m planning to make this for a vegan houseguest this weekend. We aren’t vegan but I really enjoy cooking new things. This looks awesome. I was wondering if I could skip the nutritional yeast? Could you tell me how it would affect the recipe? I have everything but that and I don’t think I’ll have time to get it!! Thanks

For me this came out soupy and with kind of a weird flavor profile. Then I added 1 quarter of a block of high protein super firm tofu, and it was about perfect. Dunno how that makes sense, but I’ll take it!

I followed the recipe exactly except I did not have tahini or lemon juice. Without those two things it tasted good. It’s not Alfredo sauce but tasted slightly similar. It was my first time using nutritional yeast and I was pleased with the “cheesy” nuttiness. After tasting it I decided to add sautéed minced onions and mushrooms. I recommend this recipe to those who want a nonstick Alfredo sauce.

This is my favorite recipe ever! I add it in rice and it’s amazing! I don’t think words can express how great this recipe is! I strongly advise people to make it. Even my non-vegan friends love it! They re looking forward for me to make it again!

Angela! I just wanted to tell you that I have made this recipe many, many times, and absolutely LOVE it. I use smoked paprika for the paprika, and if you haven’t tried that, you totally should! Mmmmmmm!!!

In between work and university this recipe has saved my broke vegan butt more times than I can count. I think your blog might be the reason my boyfriend puts up with me ;) He claims I’m a great cook and I have you to thank, Angela! I’m pinching pennies to get an iTunes card so I can buy the app. I’m beyond excited about it and your 4 day lunch plan made planning a vegan weekend camping trip a breeze. Thanks so much! You’re an inspiration!

I use a lot of your recipes, either as a starting point or start-to-finish. This cashew Alfredo is awesome for veganizing this:

http://allrecipes.com/recipe/222004/ratatouille-fettuccine-alfredo/

I used to make the above when I was lacto-ovo and my husband requested it right after I gave up cheese (I gave up dairy products gradually). Your quick Alfredo is DELICIOUS when combined with pumpkin purée and served under a hearty ratatouille – vegan version does not need cheese or a baking pan at all. Though I bet some Daiya and a little oven time would also be delicious, but maybe not in June. It’s so good! Thanks!

Oh my God! This sauce is so good. Even when I used water (I didn’t have almond milk) it turned out great. Mine was too runny so I got scared there for a minute. My husband wasn’t able to tell that it didn’t have any cheese on it. Definitely a keeper in my book.

This is my favorite recipe! I made it for myself one night when my boyfriend was at work. He tasted it when he got home and asked if I could make it again the next night! We call it “crack pasta” because it’s just that good. It’s so quick and easy but has such a deliciously unique flavor that leaves you craving more! Thank you so much for this recipe!

This came out amazing! Tastes so similar to dairy based Alfredo. I left out the mustard as I did not have any on hand and used canned coconut milk as it’s what I had around. It did give it a coconut taste so next time I’ll use almond or soy. But it was so tasty even with the slight coconut flavor!

This recipe is ridiculously good. I’ve made many other cheesy, creamy cashew sauces and somehow this one is magic. Fear not if you don’t have nutritional yeast (I’m allergic); it turns out amazing! I also don’t use the earth balance. So this also works for an oil free recipe. Just so good.